Wednesday, November 18, 2009

Grilled Shrimp With Ginger Citrus Vinaigrette

I am not a superstitious person, but when my sisters and I planned a long weekend getaway, I paused when the date was Friday the 13th. Both of their birthdays were within that week, so Friday the 13th or not, that was when we went. We met in sunny Naples, Florida, where the weather every day was 80 degrees with deep blue skies. We ate well at every meal, making local fish that was fresh off of the boat. We had triple tail, pompano, grouper, scallops and eyed the gulf shrimp. Local fruits and vegetables filled in the sides. Good thing we went to the beach early. I think our sides got filled in a little, too. Hey, a girl has to have a little Key Lime Pie! Sorry, no disappeared too fast. We shopped at some of the fine shops in historic Old Naples. The town was decorated for Christmas, which always seems odd in the warmer climates. We were glad the only alligators we saw up close were sculptures in an art gallery. There are sculptures everywhere here. And wonderful shops. We saw a bottle of wine that we liked....well, maybe next time ( my dreams ;-) Someone had their flip flops gilded.I bought a few shells to add to my beach finds. When I saw these Mother of Pearl capiz shells, I thought they seemed to have a lot of culinary uses. I thought they would hold a grilled shrimp or seared scallops perfectly....OK, so I knew what I'd be making when I returned home! A very lucky purchase on this fun and relaxing Friday the 13th weekend.Back in chilly Boston, I used a recipe that I have had for years. Sometimes I not only use it for the seafood, but as a dressing as well. Today I tossed the shrimp in it, grilled them and then drizzled a little more on top. They sit very nicely on my new capiz shells and since I have 25 of them, I can use them on a holiday buffet table.

Grilled Shrimp With Ginger Citrus Vinaigrette

1 large garlic clove, peeled and finely chopped
2 teaspoons finely minced jalapeno pepper, (about 1/2 of a pepper, with seeds removed)
1 tablespoon finely minced fresh ginger (about a 1 inch piece)
1/4 cup sliced scallions
2 tablespoons fresh lime juice
2 tablespoons sesame oil
1/3 cup mild extra virgin olive oil
zest of 1 orange
zest of 1 lime

1 pound 16-20 raw shrimp, shells removed and deveined

In a bowl mix the garlic, jalapeno pepper, ginger,scallions,lime juice, sesame oil, olive oil and zest from the orange and lime. Stir well and let the flavors meld in the refrigerator for several hours. Remove from refrigerator and divide in half. In one half, toss the shrimp with the vinaigrette
and grill on a grill or very hot cast iron grill pan (make sure to use an exhaust, as it causes a lot of smoke.) Grill for 3-4 minutes or until opaque.

If serving individually, place on serving dish and drizzle lightly with a little of the reserved vinaigrette. Garnish with fresh orange and lime zest. If serving topped on a salad, place 4-5 on a bed of greens and drizzle with reserved vinaigrette. Do not re-use the vinaigrette from the shrimp. The shrimp may be served hot or room temperature.

Makes 3/4 cup vinaigrette.
Serves 4 with a salad or makes 16-20 individual appetizers.

Grilled Shrimp with Ginger Citrus Vinaigrette recipe (pdf)

Happy Birthday, Sisters!

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